Which of the following is an example of an extrinsicfactor that affects growth of microbes?
1. water activity
2. pH
3. nutrients
4. temperature
5. inhibitors

4. temperature

2. The stage in a microbial growth curve where there is little or no growth because the microbes are adjusting to the environment is …
1. death phase
2. stationary phase
3. log phase
4. lag phase
5. replication phase

With regards to reducing fat intake as a way to reduce calories, which of the following statements is false?
1. Scientists have developed some fake fats.
2. Selecting lower fat versions of some foods is possible.
3. Eliminating fats from the diet is unhealthy.
4. Replacing fats in food has no effect on taste or texture of food.
5. Substituting carbs or protein for fat may work to reduce calories.

4. Replacing fats in food has no effect on taste or texture of food.

Safety and nutritive value of food is a function of all the following except ...
1. preparation
2. storage
3. handling
4. pricing
5. production

4. pricing

Which of the following is not considered an example of a deficiency disease?
1. night blindness
2. osteoporosis
3. obesity
4. anemia
5. scurvy

3. obesity

A recommended diet for average people contains 50% of
calories from carbohydrates, 10% of calories from lipids, 20% of calories from
protein, and 20% of calories from fiber.
1. True
2. False

FALSE

Which of the following is an example of a nutraceutical?
1. fortified cereal
2. green tea extract
3. yogurt with probiotics
4. snack bars with omega 3 fatty acids
5. orange juice with added calcium

2. green tea extract

Nutrition is by far the most universally important reason that all people use for choosing the foods they eat and has a major role in every decision consumers make when it is mealtime.
1. True
2. False

Processed foods are products such as canned peas, corn oil, or orange juice that have been preserved so they will not spoil as quickly as
fresh, whole foods.
1. True
2. False

TRUE

Low acid foods to which acids are added so the pH is 4.6 or less and aw is 0.85 or more are called …
1. low acid foods
2. acid foods
3. high acid foods
4. acidified foods
5. adulterated foods

4. acidified foods

A drying method that can not be applied to solid foods like meat or cheese is …
1. air drying
2. freeze drying
3. spray drying
4. oven drying
5. sun drying

3. spray drying

Which of the following is not a step in the process of wet milling for production of corn starch?
1. drying
2. grinding
3. curing
4. steeping
5. centrifugal separating

3. curing

Shelf life, packaging, and cost are always the most
important considerations in the design of a food process.
1. True
2. False

FALSE

The benefits of formulated foods include all of the
following except...
1. safety
2. nutritional consequences
3. stability
4. convenience
5. flavorful

2. nutritional consequences

A unit operation that is not utilized in the manufacture of hot dogs is ...
1. chopping or emulsifying
2. conching
3. peeling
4. smoking or cooking
5. chilling

2. conching

This ingredient is used for some formulated foods to form dispersions, sols and gels which stiffen the texture of pies, fillings, jams and jellies.
1. high fructose corn syrup
2. baking soda
3. sodium nitrite
4. pectin
5. sodium erythorbate

This is a popular cheese in America with 45-52% moisture and the curd is given a "pasta filata" treatment that aligns proteins into fibers.
1. Cheddar cheese
2. Mozzarella cheese
3. Pasteurized process (American) cheese
4. Swiss cheese
5. Cottage cheese

2. Mozzarella cheese

Which of the following is false?
1. Sugars are a major source of calories in formulated foods.
2. Sugars provide bulk, structure and flavor in formulated foods.
3. Artificial sweeteners have and intense flavor so a small portion can sweeten large batches.
4. Some artificial sweeteners are heat sensitive and better for soft drinks than baking.
5. Reducing sugars are lipophilic and are used as emulsifiers in salad dressing.

5. Reducing sugars are lipophilic and are used asemulsifiers in salad dressing.

Which of the following is considered to be a
stabilizer?
1. benzoic acid
2. lecithin
3. sodium nitrite
4. butylated hydroxyanisole (BHA)
5. rosemary extract

Which of the following is an example of a climacteric
fruit?
1. banana
2. squash
3. strawberry
4. rutabaga
5. celery

1. banana

Which of the following is not
considered by USDA to be one of the safe methods for thawing a frozen turkey?
1.thawing in a refrigerator while in original package
2. thawing in a microwave oven after removing package
3.thawing on a kitchen counter at room temperature
4. thawing in cold water in package
5. thawing while cooking from frozen condition

Which of the following is not a
type of papillae on the tongue?
1. filliform
2. circumvallate
3.olfactory
4.foliate
5.fungiform

3. olfactory

Sensory evaluation is defined as
the scientific discipline used to evoke, measure, analyze, and interpret human
reactions to those characteristics of foods and beverages as they are perceived
by senses of sight, smell, taste, touch, and hearing.
1.True
2.False

TRUE

Sensory quality is a complex
response that is derived by human perception of ...
1. flavor
2. color
3. texture
4. sound
5. all of the above

5. all of the above

Supertasters have more than the
usual number of taste buds and tend to be more sensitive to taste qualities
such as bitterness, sweetness, and saltiness.
1. True
2. False

Which of the following former presidents was responsible
for establishing Thanksgiving as a national holiday on the fourth Thursday of
November?
1. George Washington
2. Abraham Lincoln
3. John F. Kennedy
4. Thomas Jefferson
5. George W. Bush

2. Abraham Lincoln

Which of the following meats was not
served at the original Thanksgiving in Plymouth?
1. turkey
2. venison
3. eels
4. ham
5. clams

4. ham

A brine solution to enhance juiciness and flavor of turkey may contain all the following except …
1. vegetable stock
2. salt
3. peppercorns
4. water
5. annatto

5. Annatto

Combining DNA molecules from
different sources into one molecule in a test tube is called …
1. cross breeding
2. hybridizing
3. using recombinant DNA technology
4. cloning
5. star-linking

3. using recombinant DNA technology

According to the International
Society for the Acquisition of Agri-Biotech Applications, crops enhanced
through biotechnology were planted extensively in all of these countries except…
1. U.S.
2. Canada
3. Brazil
4. Paraguay
5. Italy

5. Italy

An example of an ethical or moral concern that could be associated with products of genetic engineering is...
1. antibiotic resistance
2. herbicide resistance
3. production of new toxins
4. transfer of animal genes into food crops
5. allergen introduction

Based on composition and the fact
that microwave ovens are effective because they heat foods that contain water,
which one of the following does not heat well in a microwave oven?
1. vegetable oil
2. pork chops
3. pop corn
4. butter
5. carrots

1. vegetable oil

The field of psychrometrics is concerned with evaluating thermodynamic properties of mixed gases present in air and an application of this is in the evaporation of water from food.
1. True
2. False

A program that considers the whole process when evaluating quality with emphasis that a consistent process results in a quality product is...
1. Quality Control
2. Quality Management
3. Quality Assurance
4. Statistical Process Control
5. HACCP

3. Quality Assurance

A science-based approach to prevent the production of unsafe foods is ...
1. Quality Control
2. Current Good Manufacturing Practices
3. Quality Assurance
4. Statistical Process Control
5. HACCP

5. HACCP

A development stage where a bench-top or prototype product is created is called ...
1. idea generation
2. package design
3. commercial stage
4. development stage
5. scale up

4. development stage

Which of the following is true?
1. Line extensions are new flavors or slight modifications that require changes on the label.
2. Line extensions are defined as changes in a product feature.
3. Line extensions are similar to existing products.
4. Line extensions often have a success rate that is greater than novel introductions.
5. All of the above

5. All of the above

To make chewy cookies, one should melt the butter, use bread flour, reduce the egg white and use a high ratio of brown sugar to white sugar..
1. True
2. False

TRUE

To make thin cookies, one should follow all of the following suggestions except ...
1. use butter
2. use a high ratio of white sugar to brown sugar
3. replace 1 egg with milk
4. add baking soda
5. add 1 cup of modified corn starch

5. add 1 cup of modified corn starch

Which of the following is not a step in the development of a new product that would involve testing an actual sample?
1. formulation
2. consumer testing
3. idea generation
4. scale up
5. process design

3. idea generation

Create a true statement: The list of ingredients on a packaged food item will include ...
1. only the artificial ingredients.
2. the function of each ingredient.
3. all ingredients in descending order.
4. the exact amount of each ingredient.
5. the serving size and percent of daily value for each
nutrient.

3. all ingredients in descending order.

Which of the following is associated with a food intolerance that does not involve the immune system?
1. peanuts
2. eggs
3. soy foods
4. wheat
5. sulfites

5. sulfites

With regards to demographics used to determine market needs for a food product, which of the following is not considered to be important information?
1. age
2. education
3. geographic location
4. mother's maiden name
5. income

4. mother's maiden name

Which of the following agencies has a role in the regulation of the food industry?
1. Federal Trade Commission
2. Food & Drug Administration
3. Environmental Protection Agency
4. Occupational Health & Safety Administration
5. all of the above

The category of recall that involves a violation of agency rules but does not involve a danger to the public is …
1. Class I
2. Class II
3. Class III
4. Class IV
5. Class V

3. Class III

Food engineering is the systematic evaluation and understanding of water, carbohydrates, lipids, proteins, vitamins, minerals, and other ingredients, such as food additives, as they undergo chemical
interaction/reaction during harvest, storage, and distribution of foods.
1. True
2. False

Which of the following is not an example of an indirect food additive?
1. cochineal
2. insects
3. hair
4. dirt/dust
5. antibiotics

1. cochineal

Which of the following is not a noncaloric item?
1. vitamin A
2. iron
3. starch
4. dietary fiber
5. water

3. starch

Which of the following is not an essential amino acid?
1. lysine
2. glycogen
3. methionine
4. valine
5. tryptophan

2. glycogen

Which of the following is false?

1. Lipoproteins are water soluble substances that transport fat and cholesterol in the blood.
2. Very-low-density lipoproteins (VLDLs) carry cholesterol and triglycerides from the liver to the body.
3. High-density lipoproteins (HDLs) carry cholesterol back to the liver.
4. Lipoproteins should be the main source of calories in the diet in order to emulsify the contents of the intestine and increase absorption of essential nutrients.
5. Low-density lipoproteins (LDLs) carry cholesterol from the liver to body cells.

4. Lipoproteins should be the main source of calories in the diet in order to emulsify the contents of the intestine and increase absorption of essential nutrients.

Melting point of fats increases with longer chain length and greater degree of saturation for the fatty acids.
1. True
2. False

The stage in a microbial growth curve where there is little or no growth because the microbes
are adjusting to the environment is …
1. death phase
2. stationary phase
3. log phase
4. lag phase
5. replication phase

4. lag phase

Which of the following is an example of an extrinsic factor that affects growth of microbes?
1. water activity
2. pH
3. nutrients
4. temperature
5. inhibitors